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Ingredientes
- 3 ounce. broccoli, cut in pcs
- 2 med. onions, minced
- 1 green or possibly red pepper, coarsely minced
- 2 (4 ounce.) cans whole mushrooms liquid removed, or possibly fresh mushrooms washed, squeezed,
- and sliced
- 3 lbs. chicken breasts
- 1/2 c. cornstarch
- 2 teaspoon grated ginger root (optional)
- 1 to 2 garlic cloves, chopped
- 1 c. water
- 1 tbsp. cornstarch
- 3 teaspoon dry sherry
- 3 teaspoon cider vinegar
- 3 teaspoon hoisin sauce
- 4 teaspoon soy sauce
- 2 teaspoon instant chicken bouillon granules
- 4 to 5 dry red peppers (optional if desired spicy food)
- Oil
- rice
Direcciones
- Wash chicken and cut into bite size pcs. Coat chicken pcs with cornstarch. Heat oil in wok over high heat (375 degrees). Add in chicken, cook completely till golden (about 5 min). Drain on paper towel. Stir fry ginger and/or possibly garlic (1 minute). Add in onion and stir fry 1 min. Add in broccoli, pepper, and mushrooms. Stir fry (2 min).
- Combine water and remaining ingredients. Add in to vegetable mix. Add in chicken. Cook and stir fry till liquid boils and becomes translucent/soft. Remove warm peppers. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 117 | 37% |
| Total Fat 12.96g | 16% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.16g | |
| Cholesterol 87mg | 29% |
| Sodium 350mg | 15% |
| Potassium 531mg | 15% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.84g | 3% |
| Protein 30.11g | 48% |
